Cabbage Relish Recipes

SWEET-HOT CABBAGE RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
• Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).

GUATEMALAN RED CABBAGE RELISH

Steps:

• Bring a large pot of salted water to a rolling boil over high heat. Add cabbage and let cook for 2 minutes. Drain well and let cool completely.
• Transfer cooled cabbage to a large bowl. Add carrot, chile, onion, and bay leaves; set aside. In another small bowl, whisk together beet juice, lime juice, vinegar, olive oil, orange zest, cilantro, allspice, cumin, and Muscavado, if using; season with 2 teaspoons salt and 1 teaspoon pepper. Add to cabbage mixture and toss until well combined. Season with salt and pepper. Keep tightly covered, refrigerated, for up to 3 days.

CABBAGE RELISH

Steps:

• In small bowl, combine lime juice, oil and hot pepper flakes. Whisk until well blended.
• In large bowl, combine cabbage. Add dressing mixture and toss until well coated.

MOTHER'S CABBAGE RELISH

Steps:

• Combine first four ingredients in saucepan, boil 1 minute.
• Pour hot mixture over slaw.
• Chill.
• In a covered dish relish will keep for up to one week.